Post by Loupy on Sept 26, 2016 23:09:55 GMT -7
Sausage and Cheese Muffins
From: Stephanie @ www.plainchicken.com/
I saw this recipe on two different food blogs in the same week, so I knew they should be good. The only difference is these muffins have a secret ingredient - Fiesta Nacho Cheese soup. These were a hit at the tailgate. I took the whole batch and only had a few leftover; they reheated well for breakfast the next morning.
Ingredients:
1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)
Instructions:
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink.
Drain and cool.
Preheat oven to 375.
Combine sausage, baking mix, and shredded cheese in a large bowl.
Make a well in the center of the mixture.
Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.
Spoon until lightly greased mini muffin tins, filling to tops of cups.
Bake for 15-18 minutes or until lightly browned.
From: Stephanie @ www.plainchicken.com/
I saw this recipe on two different food blogs in the same week, so I knew they should be good. The only difference is these muffins have a secret ingredient - Fiesta Nacho Cheese soup. These were a hit at the tailgate. I took the whole batch and only had a few leftover; they reheated well for breakfast the next morning.
Ingredients:
1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)
Instructions:
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink.
Drain and cool.
Preheat oven to 375.
Combine sausage, baking mix, and shredded cheese in a large bowl.
Make a well in the center of the mixture.
Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.
Spoon until lightly greased mini muffin tins, filling to tops of cups.
Bake for 15-18 minutes or until lightly browned.
